Roberta’s Pizza Dough (NYC-Style)

This is the famous pizza dough recipe from Roberta’s, a renowned Brooklyn pizzeria. It creates a soft, airy crust with a crisp bite, perfect for Neapolitan-style pizzas baked at high heat. The long fermentation time develops a deep, complex flavor.

Ingredients

• 153g (1 cup + 2 tbsp) all-purpose flour
• 153g (1 cup + 2 tbsp) 00 flour (Italian-style)
• 8g (1 tsp) fine sea salt
• 2g (½ tsp) active dry yeast
• 200g (¾ cup + 2 tbsp) warm water
• Olive oil for greasing

Directions

1. Mix dough: In a large mixing bowl, combine flour, yeast, and salt. Add warm water and olive oil, then stir until a shaggy dough forms.
2. Knead: Transfer to a floured surface and knead for about 3 minutes until smooth. Let rest for 15 minutes, then knead for another 3 minutes.
3. First rise: Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 3–4 hours until doubled.
4. Cold fermentation: Divide into 2 equal portions, shape into balls, and place in lightly oiled containers. Cover and refrigerate for 24 hours (up to 72 hours) for best flavor.
5. Bring to room temp: Remove from fridge and let sit for 2–3 hours before baking.
6. Shape & bake: Preheat oven to the highest temperature (500–550°F / 260–290°C) with a pizza stone inside. Stretch dough into 12-inch rounds, top with sauce and cheese, and bake for 6–8 minutes until golden and bubbly.